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Video:How to Make Berries and Yogurt Muffins

with Stephanie Gallagher

These berry and yogurt muffins are tender and sweet. You can make these muffins with any kind of small berries - blueberries, raspberries, even blackberries. Here's an easy recipe for berries and yogurt muffins.See Transcript

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Transcript:How to Make Berries and Yogurt Muffins

Hi, I'm Stephanie Gallagher for About.com, and today, we're making berries and yogurt muffins from our Southern Food site.

Berries and Yogurt Muffin Ingredients

For this recipe, you will need:
  • 1/2 cup plain, vanilla or lemon yogurt
  • 3/4 cup milk
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar, firmly packed
  • 4 Tbsp. butter, melted
  • 2 large eggs
  • 2 cups all-purpose flour
  • 2-1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup fresh blueberries or raspberries
  • You can also add 1/2 cup chopped pecans or walnuts if you like

Prepping Your Berries and Yogurt Muffins

Preheat the oven to 400 degrees. Place the yogurt in a mixing bowl. Add the milk, sugar, brown sugar, butter and eggs, and blend with an electric mixer until smooth. In a separate bowl, combine the flour, baking powder, baking soda and salt, and whisk them together. Add the wet ingredients to the dry. You want the mixture to be well combined, but don't overbeat it, or the muffins will turn out tough. Stir in the blueberries. Using an ice cream scoop or a spoon, fill a muffin tin with the batter. I've lined my muffin pan with paper liners, but you can just grease it if you prefer. Fill the muffin cups about three-quarters of the way.

Making the Muffin Topping and Baking the Muffins

Now make the topping. You will need:
  • 2 Tbsp. butter
  • 1/4 cup flour
  • 2 Tbsp. firmly-packed brown sugar
Place the ingredients in a small mixing bowl, and combine until it becomes crumbly. I actually think it's easier if I use my hands, but you can use a fork if you prefer. Spoon the topping onto the muffins. And bake for 20-25 minutes until golden brown, like this. Let the muffins cool in the tin for 5 minutes. Then serve.

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